Classic Cheese rolls

Cheese rolls are a South Island favourite and a great freezer standby to go with soup over winter. The boys cook up a serving in the sandwich press as a quick and tasty afternoon snack - they love them with tomato soup.  This is a pretty classic recipe - some officianados would quibble that there should also be a finely chopped onion, mustard and fresh cream added - but this version goes down a treat at my house and is very quick and simple.

Ingredients - makes 42

1 can evaporated milk

1 sachet onion soup mix (if you can't get this use a couple of teaspoons of onion stock powder)

500g grated cheese (mild or tasty cheddar)

2 loaves white or wholemeal thin sliced bread. 

Method

Place evaporated milk, soup mix and cheese in a pan or microwave proof container. 

Stir to mix well. 

Heat for 2 minutes on high in the microwave or over a medium heat on the stove top until the cheese is starting to get melty and it looks like a lumpy, milky mixture. 

Lay bread slices out on a clean kitchen bench top. 

Place a dessert spoon of mixture on each slice. Use the back of the spoon to spread the mixture over the bread. 

Fold the slices into thirds to create the rolls. 

Pack rolls into ziplock bags to freeze. I do bags of 6. 

Cook in a sandwich press or grill until golden. Add a little butter before serving.